Okra and Tomatoes with Chickpeas


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  • 2 tbsp. canola oil
  • 3 - 4 cloves garlic, crushed and minced
  • 1 small red onion, thinly sliced
  • 1 tsp. chili powder
  • Pinch of cayenne pepper
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 pound okra, sliced into 1/2-in. rounds
  • 2 medium tomatoes, coarsely chopped (or one 14.5-oz. can petite diced tomatoes, drained)
  • 1/2 cup low sodium vegetable juice
  • 1 15-oz. can chickpeas (also known as garbanzo beans), drained and rinsed
  • 1/2 tsp. salt


1. In a skillet, heat canola oil over medium-high heat. Add garlic
and onion, stirring occasionally for 3 minutes or until fragrant
2. Add chili powder, cayenne pepper, cumin and turmeric, stirring
constantly for about 2 minutes.
3. Add okra and cook for another 2 minutes, stirring well.

4. Add tomatoes and cook over high heat for 1 minute or until they
release their juices.
5. Add vegetable juice and chickpeas. Cover and cook, stirring
occasionally until the okra is tender, about 5 – 10 minutes.
Season with salt and serve.